|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed cut lettuce, chicken tacos, sour cream, and cheese all above 41F. See temp chart. CDI- PIC voluntarily discarded the items. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - Observed cloth being used underneath cutting boards and on top of cutting boards near hot well. Ensure all non food contact surfaces are smooth, durable, easy to clean, and non absorbent. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed hot holding, cold holding, and cooking equipment in need of cleaning due to food debris and grease residue build up. |